by gingerroot
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gingerroot's Notes:
Expand5-6 medium carrots (preferably organic), peeled Ask a question about this ingredient
1 whole head garlic Ask a question about this ingredient
1 large leek or 2 smaller leeks Ask a question about this ingredient
olive oil Ask a question about this ingredient
3/4 teaspoons fragrant curry powder Ask a question about this ingredient
1 1/2 cup cream or half-and-half Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 cup finely grated Emmentaler plus more if needed (can substitute another mild, nutty swiss cheese) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
FOR THE MELTED LEEKS & GARLIC: Preheat oven to 375. Prep garlic and leek(s). For garlic, slice of about 1/2 inch from bottom of whole head. Drizzle with olive oil and wrap tightly in foil. For leek(s), thoroughly wash and trim end and green top, so only white and tender pale green part remain. Slice, drizzle with olive oil and wrap tightly in foil. Place your two packets on a baking sheet and roast until tender 45-50 minutes. Set aside until cool enough to handle. Combine melted leek slices and garlic popped out of papery skins in a small bowl. Add curry powder and mash to combine thoroughly, breaking up the roasted garlic cloves. Set aside, reserving about 1 Tablespoon of mixture in another bowl (I had about 1/3 cup of curried leek and garlic mixture). Turn your oven up to 400 degrees.
Ask a question about this stepUsing a straight slicer (or mandoline if you have one) carefully slice carrot into paper thin rounds. You will have a heap of them.
Ask a question about this stepAssemble the gratin, by adding glug of olive oil to the bottom of a shallow round (10 inch) ceramic baking dish. Smear and spread about 1 teaspoon of curried leek and garlic mixture on the bottom of dish. Begin layering in the carrot rounds, you want them to slightly overlap. Sprinkle about 1/3 of the cheese on top of the carrots. Repeat layers two more times, however before you end with your final cheese top, dot reserved tablespoon of curried leek and garlic on the surface. End with cheese, grating more if necessary to cover the gratin.
Ask a question about this stepSteam cream or half-and-half over low heat in a saucepan. Beat egg in a small bowl and temper by slowly adding 1/2 cup of warm cream, whisking to combine. Gradually whisk egg-cream mixture back into saucepan with remaining liquid. Add salt and freshly ground pepper, stirring to combine.
Ask a question about this stepCarefully ladle warmed cream-egg mixture over carrot mixture, gently pressing down edges of top layer. Liquid should come up about halfway in the dish. Cook for 20 minutes. If you want a golden brown top, turn up the oven to 450 for the last 5 minutes of cooking time. Allow gratin to cool slightly before serving. Enjoy!
Ask a question about this stepSorry I somehow missed this comment, sdebrango! Thank you so much.
Yummy! I love the idea of the curry! I will definitely be trying this.
Thanks so much bethmichelle! I would love to know your thoughts about it if you try it.
Thanks VanessaS! I hope you do try it...would love to hear your thoughts about it too.
This looks delious!!! Love the addition of the curry!
Thanks so much, ChezSuzanne! It has a lot of flavor for something that comes together quickly. I would love to hear your thoughts about it if you try it.
Wow, fancy! Love the addition of curry.
Thanks! The carrot-curry-cream combination is yummy.
Where do I sign? Love this recipe and am looking forward to making it soon!!
Thanks so much TiggyBee!! I hope you try it and would love to know your thoughts about it.
Oooooooooooooooooh. Yes please.
Thanks fiveandspice! I'm happy to oblige the next time I'm back in your neck of the woods (which, I always say, will be soon). : )
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. That's all I can say :-)
Thanks a! Your comment put a big smile on my face. I've recently realized it is hard to go wrong with sweet roasted garlic. In anything. I hope you try it!
Love! The flavors and textures sound really wonderful here. I am struggling to remain virtuous with my recipes this week, maybe as a pudding penance.
Thanks so much Sagegreen!! The flavors do complement each other nicely. I was so excited about carrots, as a healthful break after pudding, and yet I've added cream to carrots in two of my recipes! Lol.
I like to think cream is healthy...in its own way. :)
fiveandspice...I'll take it! : )
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Really nice, all the flavors are perfect together and a gratin, you got me there.